Stuffed Poblano Chillies with Walnut Sauce and Pomegranate Seeds

Ingredients for Stuffed Poblano Chillies with Walnut Sauce and Pomegranate Seeds

• 675g boneless pork shoulder, cut into 1 1/2-inch pieces

• 1 tesked salt

• 1 (1/2-inch-thick) crosswise slice white onion

• 2 garlic cloves, peeled

• 1 sprig fresh thyme

• 160g finely chopped white onion

• 1 tablespoon finely chopped garlic (about 3 large cloves)

• 2 matskedar olivolja

• 2 tablespoons lard or vegetable oil

• 900g fresh tomatoes, cored and coarsely chopped, or 1 (800g) can whole tomatoes, coarsely chopped, with juice

• 1 sprig fresh thyme

• 2 Turkish bay leaves or 1 California

• 1 (4-inch) cinnamon stick (preferably Mexican)

• 1/4 teaspoons ground allspice

• 1/8 teaspoons ground cloves

• 1 pinch freshly grated nutmeg (optional)

• 1 tablespoon cider vinegar, or to taste

• 1 1/2 teaspoons sugar, or to taste

• 3/4 teaspoons salt, or to taste

• 1 small peach

• 50g dried apricots, coarsely chopped

• 40g raisins

• 40g pine nuts

• 50g diced (1/3 inch) peeled green apple

• 80g diced (1/3 inch) peeled very ripe (black) plantain or firm banana

• 220g walnut halves (140g)

• 110g slivered almonds (70g) plus additional if necessary to thicken sauce

• 350ml whole milk plus additional if necessary to thin sauce

• 170g queso fresco or very mild soft goat cheese, crumbled (300g )

• 1 tablespoon sugar, or to taste

• 1/4 teaspoons salt, or to taste

• 8 large fresh poblano chillies (900g total), roasted and peeled

• 70g fresh pomegranate seeds (from 1 pomegranate)

Put pork in a 3-quart heavy saucepan with salt, onion slice, garlic, thyme, and enough cold water to cover by 1/2 inch and bring to a boil, skimming foam. Reduce heat and simmer, partially covered, until pork is very tender, 1 to 1 1/2 hours. Cool pork in liquid, uncovered, 15 minutes. Drain, then cut pork into 1/3-inch dice. Discard onion, garlic, and thyme.

Cook onion and garlic in oils in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 5 to 8 minutes. Add tomatoes, thyme, bay leaves, cinnamon, allspice, cloves, nutmeg, 1 tablespoon vinegar, 1 1/2 teaspoons sugar, and 3/4 teaspoons salt and simmer, uncovered, stirring occasionally, until tomatoes have broken down and sauce is slightly thickened, 20 to 30 minutes.

While tomatoes simmer, cut an X in bottom of peach, then immerse in boiling water until skin begins to loosen, 10 to 30 seconds. Transfer peach to a bowl of cold water to stop cooking, then peel, pit, and dice (1/3 inch).

Discard bay leaves, thyme sprig, and cinnamon stick from tomato mixture, then add diced pork and remaining filling ingredients and simmer, uncovered, stirring occasionally, until fruit is softened but still intact, 8 to 10 minutes. Season with additional salt, sugar, and vinegar.

Purée walnuts and almonds in a blender with milk, cheese, 1 tablespoon sugar, and 1/4 teaspoons salt until smooth and silky, about 2 minutes. (Sauce should thickly coat back of a large spoon. If sauce is too thin, add more almonds and puré. If too thick, add more milk.) Season with salt and sugar.

Put oven rack in middle position and preheat oven to 177°C.

Cut a lengthwise slit in each chilli and carefully cut out seeds with kitchen shears, leaving stem intact. (For milder heat, carefully cut out ribs also.)

Divide pork filling among chillies, then close, overlapping sides of openings slightly. Transfer, seam sides up, to a 13- by 9-inch shallow baking dish, then cover with foil and bake until just heated through, 15 to 25 minutes.

Transfer chillies to plates, carefully turning them seam sides down. Pour about 80ml walnut sauce over each chilli, leaving some of chilli visible, then sprinkle chillies with pomegranate seeds. Serve chillies warm or at room temperature.

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